Eggplant, Kale & Garlic Pasta

Lavender, chives, sorrel, purslane, cucumber,
a lone cherry tomato, beans, eggplants, garlic

The first eggplants tempted me at Ten Eyck garden this week.  I picked two to try.  The kale was especially bushy at Gaynor Campus garden, so a bunch of it came home as well.  Combined with the garlic I'd recently pulled and the abundant basil, I decided to make a pasta sauce.

This meal was filling, tasty, and I felt healthy eating it.
Here's the recipe:

2 small eggplants, peeled and diced
1 bunch kale, cleaned and finely chopped
3 cloves garlic, sliced
1/2 yellow onion, diced
extra virgin olive oil
1 tbsp butter
salt & cracked pepper
1 tbsp dried oregano
pinch dried rosemary
1 dried chili pepper, crushed
15 oz can crushed tomatoes (Feel free to substitute with fresh tomatoes if you have them)
1/2 cup basil leaves, finely chopped
1 tbsp chives, finely chopped
1/2 box of pasta (I used whole wheat fusilli)
Parmesan cheese

Put water on to boil for pasta.  Warm 1 tbsp oil and butter in cast-iron pan.  Add onions, oregano, rosemary and chili pepper, and cook until onions are slightly soft.  Add garlic, salt and pepper, cook 2-3 minutes.  Add eggplant and more salt; cook 15 minutes, stirring occasionally.  Add kale and tomatoes, stir to incorporate all ingredients, cover and cook 5 minutes.

Kale

When water boils, add pasta and generous pinch of salt.  Stir after 1 minute to keep pasta from sticking.  Cook according to directions on box.  Once pasta is cooked and drained, add to pan and mix thoroughly with sauce.  Sprinkle basil and chives on top, serve with parmesan cheese for grating.